Recipe: The Fonterra Culinary Olympic Team 2016
You will need a 25cm sweet pastry case which has been baked blind and left in the tin or flan dish.
100g sultanas or raisins
1 tbsp sherry or dessert wine
190g Anchor butter, softened
125g caster sugar
finely grated zest of 1 lemon
250g Anchor cream cheese, softened
250g Anchor sour cream
5 tbsp plain flour
1 tsp ground cinnamon
3 cooking apples
Soak the sultanas or raisins in the sherry or dessert wine for at least one hour until they soften.
Pre-heat the oven to 180°C.
Using an electric mixer beat the butter and caster sugar until light and creamy. Add the lemon zest.
With the mixer on low speed, beat in the eggs, one at a time. Add the Anchor cream cheese and beat until smooth, then add the Anchor sour cream and continue beating until smooth.
Lastly, add the flour and the ground cinnamon and mix to combine.
Place the soaked sultanas or raisins in the base of the pre-baked pastry case. Peel, quarter and core the apples. Cut each quarter into two and arrange in the pastry case. Pour in the creamed mixture.
Place in the oven and bake for about 30 minutes until the creamed mixture is set and a lovely golden colour.
Serve warm with soft whipped Anchor cream flavoured with vanilla and Kapiti Vanilla ice cream.